Eggplant and Basil Stir Fry
|Eggplant||3 , halved lengthways and cut into 1 cm/1/2 in thick slices (Aubergines)|
|Vegetable oil||1 Tablespoon|
|Onions||2 , cut into thin wedges, layers separated|
|Red chilies||3 , chopped|
|Garlic||2 Clove (10 gm), sliced|
|Lemon grass stalk/1/2 teaspoon dried lemon grass, soaked in hot water until soft||1 , chopped|
|Green beans||8 Ounce, trimmed (250 Grams)|
|Coconut cream||8 Fluid Ounce (250 Milliliter)|
|Basil leaves||1 1⁄2 Ounce (45 Gram)|
1. Place eggplant (aubergines) in a colander, sprinkle with salt and set aside for 20 minutes. Rinse under cold running water and pat dry on absorbent kitchen paper.
2. Heat oil in a wok or frying pan over a high heat, add onions, chillies, garlic and lemon grass and stir-fry for 3 minutes. Add eggplant (aubergines), beans and coconut cream and stir-fry for 5 minutes or until eggplant (aubergines) are tender. Stir in basil.